What We’re Reading

Miami New Times: Never too many recipes for roast chicken, right? This one has input from the Miami chefs Michael Schwartz and Jeff McInnis. — Julia Moskin

The Economist: They are delicious wild blueberries from Sweden; they are much sought after, and four-fifths of them are exported. But since Swedes deign to pick them, thousands of seasonal berry-picking migrants from Thailand have traditionally arrived. But: pickers from non-European Union countries are required to have decent lodging and minimum wage, so berry moguls are turning to Bulgarian pickers, who as E.U. members are exempt from the rules. Now there’s an “exploitation” uproar. — Glenn Collins
The New York Times: Hot dogs. Vibrators. The makers of Trojan Vibrations, a new “sexual enhancement device,” spy a marketing tie-in. (Batteries and bad jokes not included.) — Patrick Farrell

The Washington Post: A decade-old federal program that serves fresh food and vegetables to schoolchildren is caught in a tug of war: The House is pushing to include frozen, canned and dried produce, while the Senate wants to keep the offerings fresh. — Patrick Farrell

National Geographic Traveler: Sips of fermented corn dough and empanadas stuffed with “lizard fish” in the Mexican state of Tabasco. — Jeff Gordinier

The Wall Street Journal: As the great drought lays waste to more and more corn, the greater we appreciate its fresh summer bounty at the farmer’s market. Herewith, seven historic corn recipes from celebrity chefs, including Jeremiah Tower (1976 cream of corn soup from Chez Panisse), David Chang (2005 roasted corn with bacon and onions from Momofuku Noodle Bar) and Bobby Flay (1988 corn relish from Miracle Grill). — Glenn Collins

The New York Times: Cheese with less fat and salt: nice idea, but the dairy industry still hasn’t figured out how to make it taste like food. “If you really want to make bad cheese,” says one dairy scientist, “make a low-fat, low-sodium one.” — Patrick Farrell